Shepherd’s Pie; the update

The finishing starts.

One could take issue, linguistically, with that sentence.

But from a practical standpoint, we are most happy to start the finish.

The walls (in one bedroom) are filled in, pointed, repaired and cemented.

He started plastering this morning – after the photos.

He also (and this is really exciting) put the frame around the outer walls for the floor (the yellow boards).

Even more exciting, in doing that, and getting it level, he discovered that the floor is, actually, pretty level.  That will be a first in this house.  The floor in the living room varied 4 inches between two opposite corners. As to the rooms being on the same level…. think of an Escher drawing…..


Yes, that radiator will, eventually go on the wall and provide heat.

The last bit to get repaired was the window.  There had never been glass in the window openings before.  As the upstairs was used for storing grains and drying tobacco, a nice cross breeze was desirable.

It no longer is.

Windows are good.


They bolted them into the stone.  Mon mari then had to fill in between the frame and the stones.

Like this:

He had to do a bit of work on the windowsill as well – and the beam is still awaiting his attention.

But soon – painting and papering.  Exciting times indeed.

Now, back to that fantastic Leg of Lamb….

Naturally, since we are only two, we had leftovers.

A Shepherd’s Pie seemed just the thing.

BTW: If it’s lamb, it’s Shepherd’s pie; if it’s beef it’s Cottage Pie; if it’s fish it’s Fisherman’s Pie. Regardless, it’s a great way to use leftovers.

Shepherd's Pie

Shepherd’s Pie

2 – 3 cups leftover lamb
1 medium onion
2 cloves garlic
2 medium carrots
2 ribs celery
1 tsp paprika
1 tsp cumin
1 tsp marjoram
2 tsp olive oil
1 1/2 cups (12oz, (350gr) beef stock
1 tbs horseradish
2 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water
Mashed Potatoes
2 medium potatoes (10oz, 300gr)
1 tbs butter
2 tbs milk

Peel potatoes and cut into chunks.  Cook, covered in lightly salted water until tender.  Drain.  Add butter, milk and mash. 
Chop onion and celery. Mince garlic.  Clean carrots, slice in half the long way and then into 1/4″ (.6cm) slices.
Heat oil in large nonstick skillet over medium heat. Add paprika, cumin, vegetables and sauté 6 – 8 minutes, until they start to get tender. Add stock, marjoram, horseradish, stir well and bring to a boil. Cover, reduce heat and let simmer for 5 minutes.
Cut lamb into bite-size pieces.  Add to skillet and simmer 5 minutes longer.
Dissolve cornstarch in water. Add to skillet, stirring constantly until sauce is thickened. Pour into a baking dish. Spoon the mashed potatoes on top, covering as best you can.  Bake, 400F (200C) until heated through and bubbly, about 20 minutes. Serve.

Yes, I know my potatoes didn’t cover completely….This served two – there was enough potato.

Mon mari had a few ‘lambwiches’ with the rest.

9 thoughts on “Shepherd’s Pie; the update”

  1. Horese radish? How unusual. But, as usual, I want to come over for dinner, NOW.
    All the best,
    Chuck, still in Turkey

  2. Hi there Katie!
    My name is Steve Walters and I recently started blogging at , which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.
    I am now in the process of meeting as many food bloggers as I can and I found your site [URL] recently and was pretty impressed. I’ve added your site to my Foodie Blogs list here: and would also like to add you to my blogroll.
    If you could add my site to your blogroll and write back to let me know it has been added I will add you to mine as well and the exchange would be greatly appreciated!
    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn’t well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.
    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I’ve subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.
    Warm regards,
    P.S. If you are on Twitter I would love to have you as a follower and I follow back:

  3. Christine, but it’s only the start of the finish for our bedroom…. still…
    Thanks Astrid!
    Zoomie, they were good.
    Ina, I love making oven – pie things in winter… Warms the kitchen and the heart!
    bpf125, I’ll tell him… thanks!
    brassfrog, I thought it would go well with the lamb – it did! Still jealous!
    Steve, I’ll have a look and add you… may take a week or so ;-))
    manningroad, I agree with your sister. Gravy is always better than frosting!

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